Marinated Cheese Appetizer
8 ounces Jarlsberg cheese cut into 1 inch cubes. Cut into thin rectangular slices.

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Tightly seal with lid.

Marinated cheese appetizer. PLACE the marinated cheddar in a small bowl when ready to serve and serve with table crackers or sliced baguette. Arrange cheese slices alternately into a pie dish or other shallow dish standing slices on end. 1 sprig fresh thyme.
1 sprig fresh rosemary. Cover and chill 8 hours. Baking dish alternating Monterey Jack cheese Cheddar cheese and cream cheese.
Spoon leftover marinade over cheese slices. Cut cheeses into 14-inch-thick slices. 2 red pearl onions halved.
Pour marinade over cheese. Slowly add the oil and whisk until it is emulsified. COVER the bowl and let set overnight if possible in the refrigerator.
Pour marinade over cheese. In a large glass jar with a tight fitting lid layer cheese shallot garlic herbs and black pepper. To serve transfer by hand rows of marinated cheese to a serving platter reserving marinade.
Cut blocks of cheese in half lengthwise. Cover and chill at least 8. Arrange cheese in 4 rows in a shallow 2-qt.
Place herb sprigs around inside the jar. Combine the cubed cheese parsley mixture and the olives. Pour oil over the top.
Place slices in a 13- x 9-inch dish overlapping slightly. This marinated cheese wreath of your favorite cheeses topped with a mixture of olives roasted red peppers onions herbs and balsamic vinegar is the easiest and most festive holiday. Cover and marinate in fridge for at least 8 hours or overnight.
Instructions Mix 14 cup parsley 1-3 crushed garlic cloves 1 tsp red pepper flakes and 14 cup oil. Combine dressing and pepper. Arrange the rucola leaves on.
ADD the cubed cheddar and gently stir and toss so that all the cubes are covered with the marinade.

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